Step 1

To make the blackberry syrup, combine blackberries, sugar, and water in a saucepan over medium heat. Bring the mixture to a gentle boil and cook on low for 5 minutes. Whisk in cornstarch and cook, mashing large berries, until the syrup is thick. Set aside.

Step 2

Preheat the oven to 200 degrees Fahrenheit. Slice the croissants lengthwise in half.

Step 3

Whisk the half-and-half, sugar, vanilla, cinnamon, and eggs in a large bowl. Dip each croissant half into the custard until well-coated.

Step 4

Melt a small amount of butter in a large non-stick skillet over low heat. Add the dipped croissant halves, cut-side-down. Increase the heat to medium-low. Cook the bottom sides until golden brown, moving the croissants around occasionally so they won’t burn, about 3 to 4 minutes.

Step 5

Flip the croissants over and cook for another 2 minutes. Place the cooked croissants in the preheated oven to keep them warm. Repeat until all croissant toasts are cooked.

Step 6

Top the bottom halves with butter, blackberry syrup, maple syrup, strawberries, and whipped cream. Close them up with the top halves. Serve and enjoy!